Asiago, Gorgonzola, Parmesan … Diese Pasta sind ein Fest für alle Käseliebhaber. Die Asiago, gorgonzola, Parmesan ... this pasta is a feast for all cheese lovers. Incidentally, the "royal" pasta (reginette) from Calabria is also called mafaldine, after Princess Mafalda of Savoy, who played a special role in Italy's recent history.
Hitler's revenge on the Italian Royal Family
In 1925, Mafalda, daughter of King Victor Emmanuel III, married the German Prince Philipp of Hesse. Philipp was Germany's special ambassador to Italy in the 1930s, while Mafalda was considered an opponent of the National Socialists. After the fall of Mussolini, Hitler had Prince Philipp arrested and lured Mafalda to the German embassy in Rome on a pretext. She was captured and died in the Buchenwald concentration camp after an air raid in 1944. Especially in the region of Naples, Mafalda has been honoured like a martyr since the war.
Fettuccine ricche, Reginette, Mafaldine
Reginette ribbon pasta, about 1 cm wide, made of durum wheat semolina, has a typical wavy edge. First called "fettuccine ricche", it was not until the 20th century that the other names, reginette and mafaldine, became widespread. The wavy edge of the pasta symbolises the crown of Savoy and also the lace of noble ladies' dresses, like those worn by Mafalda. Besides the long ribbon pasta, this pasta is also available as short pasta (about 4 cm). They are often "rigate", the small grooves hold a lot of sauce. The sauce is often rich and is prepared with cheese, game or salsiccia. The best combo is with my grammy's cheese sauce: the best cheese sauce you've ever had.
Reginette with a 4 cheese sauce
Reginette (or 320 g ready pasta)
- 300 g durum, wheat flour
- 150 ml water
- 160 g cheese, mixed (asiago and, e.g. Gruyère, Apline cheese, or similar)
- 100 g parmesan
- 50 g gorgonzola
- 200 ml milk, or cream
- 1 pinch pepper, freshly ground
- 1 pinch salt
- For the pasta, sprinkle the flour on a work surface. Make a hollow in the centre. Pour water into the hollow and mix everything thoroughly (first with a fork, then with your hands). Knead the dough for about 10 minutes. It should no longer be sticky and should be smooth to work with. Wrap the dough in plastic wrap and let it rest for half an hour.
- Now continue to prepare the dough in several portions. Keep the dough fresh in the foil when not in use. With a pasta machine or a rolling pin, roll out the dough to a thickness of about 3 mm and cut into 1 cm wide ribbon noodles with a fluted cutter. I use a long ruler to ensure that the noodles are the same width.